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Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant

Staphylococcal food poisoning (SFP) is a common cause of foodborne illness worldwide, and enterotoxin D (SED) is one of the most frequent Staphylococcus aureus enterotoxins associated with it. It has been reported that the expression and formation of SED in S. aureus is regulated by the quorum sensi...

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Autores principales: Budi Susilo, Yusak, Sihto, Henna-Maria, Rådström, Peter, Stephan, Roger, Johler, Sophia, Schelin, Jenny
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618196/
https://www.ncbi.nlm.nih.gov/pubmed/28841182
http://dx.doi.org/10.3390/toxins9090263
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author Budi Susilo, Yusak
Sihto, Henna-Maria
Rådström, Peter
Stephan, Roger
Johler, Sophia
Schelin, Jenny
author_facet Budi Susilo, Yusak
Sihto, Henna-Maria
Rådström, Peter
Stephan, Roger
Johler, Sophia
Schelin, Jenny
author_sort Budi Susilo, Yusak
collection PubMed
description Staphylococcal food poisoning (SFP) is a common cause of foodborne illness worldwide, and enterotoxin D (SED) is one of the most frequent Staphylococcus aureus enterotoxins associated with it. It has been reported that the expression and formation of SED in S. aureus is regulated by the quorum sensing Agr system. In this study, the effect of agr deletion on sed expression in S. aureus grown on boiled ham was investigated. Growth, sed mRNA and SED protein levels in an S. aureus wild type strain and its isogenic Δagr mutant were monitored for 14 days at 22 °C. The results showed that although deletion of the agr gene did not affect the growth rate or maximum cell density of S. aureus on boiled ham, it had a pronounced effect on SED formation during the first 5 days of incubation. The SED concentration was not reflected in the amount of preceding sed transcripts, suggesting that sed transcription levels may not always reflect SED formation. The expression of RNAIII transcript, the regulatory signal of the Agr system, was also monitored. Similar transcription patterns were observed for RNAIII and sed. Surprisingly, in the Δagr mutant, sed expression was comparable to that in the wild type strain, and was thus unaffected by deletion of the Agr system. These results demonstrate that the Agr system appears to only partially affect SED formation, even in a real food environment.
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spelling pubmed-56181962017-09-29 Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant Budi Susilo, Yusak Sihto, Henna-Maria Rådström, Peter Stephan, Roger Johler, Sophia Schelin, Jenny Toxins (Basel) Article Staphylococcal food poisoning (SFP) is a common cause of foodborne illness worldwide, and enterotoxin D (SED) is one of the most frequent Staphylococcus aureus enterotoxins associated with it. It has been reported that the expression and formation of SED in S. aureus is regulated by the quorum sensing Agr system. In this study, the effect of agr deletion on sed expression in S. aureus grown on boiled ham was investigated. Growth, sed mRNA and SED protein levels in an S. aureus wild type strain and its isogenic Δagr mutant were monitored for 14 days at 22 °C. The results showed that although deletion of the agr gene did not affect the growth rate or maximum cell density of S. aureus on boiled ham, it had a pronounced effect on SED formation during the first 5 days of incubation. The SED concentration was not reflected in the amount of preceding sed transcripts, suggesting that sed transcription levels may not always reflect SED formation. The expression of RNAIII transcript, the regulatory signal of the Agr system, was also monitored. Similar transcription patterns were observed for RNAIII and sed. Surprisingly, in the Δagr mutant, sed expression was comparable to that in the wild type strain, and was thus unaffected by deletion of the Agr system. These results demonstrate that the Agr system appears to only partially affect SED formation, even in a real food environment. MDPI 2017-08-25 /pmc/articles/PMC5618196/ /pubmed/28841182 http://dx.doi.org/10.3390/toxins9090263 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Budi Susilo, Yusak
Sihto, Henna-Maria
Rådström, Peter
Stephan, Roger
Johler, Sophia
Schelin, Jenny
Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant
title Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant
title_full Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant
title_fullStr Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant
title_full_unstemmed Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant
title_short Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant
title_sort reduced enterotoxin d formation on boiled ham in staphylococcus aureus δagr mutant
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618196/
https://www.ncbi.nlm.nih.gov/pubmed/28841182
http://dx.doi.org/10.3390/toxins9090263
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